: 1–3 pm
Contact Info E-mail: museum@
The Science of Beer (Sold Out)
Sorry, this event is now sold out. To receive early notices for future events, email Ellen Pincus
at the museum.
Beer is literally thousands of years old as a historical drink of moderation, and the way it was made in ancient Egyptian times is not dissimilar to the way it is made today. Join David Ryder, chief brewmaster at MillerCoors, in an entertaining romp through brewing history as he traces back various styles of beer, ingredients and processing methods, and where the industry is headed today. Ryder will describe some of the technical advances of beer making and opportunities afforded by the "Science of Beer" as he talks about hops, barley, beer bubbles and "happy" yeast. Head to The Coopers Tavern on the Square for a special "Science of Beer" menu after the presentation.
This event is part of the series, Beer: From Ancient Origins to New Traditions. Other events in the series include Toasting Our Fermented Past
and Beer and Chocolate
: Sold out
: Four floors of changing exhibit galleries, permanent exhibits and the museum store — located on Madison's Capitol Square
: Wisconsin Historical Museum
: 30 N Carroll St
: The site is fully accessible to visitors requiring a wheelchair for mobility.
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